Cheesy Broccoli and Potato Casserole

Ingredients

• 1 head Broccoli (cut into bite‑size florets)
• 500 g Potatoes (peeled and cut into medium pieces)
• 1 piece Red Onion (thinly sliced)
• 200 g White Mushrooms (Champignons) (sliced)
• 2 tablespoons Olive Oil (for sautéing)
• 4 tablespoons Unsalted Butter (2 tbsp for sauce, 2 tbsp for drizzling)
• 2 tablespoons All-Purpose Flour (for roux)
• 500 ml Milk (room temperature)
• 200 g Mild Melting Cheese (grated (e.g., mozzarella or mild cheddar))
• 0.5 teaspoons Nutmeg (ground)
• 1 teaspoon Salt (for seasoning water and sauce)
• 0.5 teaspoons Black Pepper (freshly ground)
• 2 pieces Bay Leaves (for potato boiling water)
• 5 pieces Whole Peppercorns (for potato boiling water)

Instructions

1. Chop Broccoli

   Trim the broccoli head and cut into bite‑size florets.

   Time: PT5M

2. Boil Broccoli

   Add a pinch of salt to a pan of water, bring to a boil, add broccoli and cook for 2 minutes. Drain and set aside to cool slightly.

   Time: PT5M

3. Prep Potatoes

   Peel the potatoes and cut into medium‑sized pieces.

   Time: PT5M

4. Boil Potatoes

   Fill a pot with water, add salt, bay leaves, and peppercorns. Bring to a boil, add potatoes and cook until fork‑tender, about 15 minutes. Drain and let cool.

   Time: PT15M

5. Slice Onion and Mushrooms

   Thinly slice the red onion and slice the mushrooms.

   Time: PT5M

6. Sauté Onion & Mushrooms

   Heat olive oil in a medium pan over medium heat. Add onion slices, cook until softened, then add mushrooms, season with a pinch of salt and black pepper, and sauté until mushrooms release moisture, about 8 minutes.

   Time: PT8M

7. Make Béchamel Sauce

   In a saucepan melt 2 tbsp butter over low heat. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly. Add salt, pepper, and nutmeg. Simmer on low, stirring, until thickened and smooth, about 10 minutes.

   Time: PT12M

8. Add Cheese to Sauce

   Stir the grated cheese into the warm béchamel until fully melted and the sauce is silky.

   Time: PT3M

9. Preheat Oven

   Preheat the oven to 180°C (350°F).

   Time: PT10M

   Temperature: 180°C

10. Assemble Casserole

    Drizzle a little olive oil in the glass baking dish. Layer as follows: a thin layer of cheese sauce, potatoes, a sprinkle of cheese, broccoli, sautéed mushrooms, repeat layers ending with sauce and a final generous sprinkle of cheese on top.

    Time: PT10M

11. Bake

    Place the assembled dish in the preheated oven and bake for 35 minutes, until the top is golden and bubbling.

    Time: PT35M

    Temperature: 180°C

12. Rest & Serve

    Remove from oven and let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

587

Protein

14 g

Carbohydrates

34 g

Fat

39 g

Fiber

3 g

Ingredient Substitutions

• Instead of Broccoli: Cauliflower
• Instead of Potatoes: Sweet potatoes
• Instead of Red Onion: Yellow onion
• Instead of White Mushrooms (Champignons): Cremini mushrooms, Oyster mushrooms, Portobello mushrooms
• Instead of Olive Oil: Any neutral oil, Butter
• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Gluten‑free flour
• Instead of Milk: Almond milk, Soy milk
• Instead of Mild Melting Cheese: Any meltable cheese

Equipment Needed

• Large Pot
• Medium Frying Pan
• Saucepan
• Glass Baking Dish
• Grater
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Oven

Critical Steps — Do Not Skip

• Boil broccoli only 2 minutes to retain color and nutrients.
• Boil potatoes until just fork‑tender; overcooking makes them mushy.
• Create a smooth béchamel without lumps by whisking constantly over low heat.
• Layer cheese sauce between vegetable layers to keep the casserole moist.
• Bake until the top is golden and bubbling for the perfect crust.

Chef Tips from the Video

• Blanch broccoli in ice water after boiling to lock in the bright green color.
• Grate cheese fresh for the best melt and flavor.
• A pinch of freshly grated nutmeg adds a warm, holiday‑like aroma to the béchamel.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 4 days.

Freezer: Portion into airtight containers and freeze for up to 2 months. Reheat directly in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to the final cheese topping, cover tightly, and freeze. Bake from frozen, adding 10‑15 minutes to the baking time.
• The béchamel sauce can be prepared a day ahead and refrigerated; reheat gently before adding cheese.

Frequently Asked Questions